Pop Art Meringues
Serves: 6
  • 4 egg whites
  • 200g caster sugar
  • Freeze Dried Fruit powders: passionfruit, raspberry, plum or blackcurrant
  • 1 cup (250ml) greek yoghurt
  • 1 cup (250ml) thickened cream
  • Fruit, to serve: raspberries, strawberries, passionfruit, cooked rhubarb, currants, blackberries, plums, whatever you want!
  1. Preheat the oven to 200C/400F and line a baking sheet with baking paper.
  2. Place the egg whites into the (very clean) bowl a stand mixer, fitted with the whisk attachment.
  3. Spread the sugar in an even layer on the baking sheet, and place into the oven for 7 minutes (set a timer). The aim is just to heat the sugar, not to melt or caramelize it.
  4. While the sugar is heating, begin whisking the egg whites, slowly working up from the lowest speed to the highest (slowly increasing the speed makes a more stable meringue) until the mixture is at stiff peaks.
  5. Remove the heated sugar from the oven, and turn the heat down to 100C/215F. With the mixer running on medium-high speed, begin incorporating the sugar a tablespoon at a time. Again, go slowly here.
  6. Oncce all the sugar is in, continue whisking the mixture for five minutes. At the end of that time, stop the mixer and rub a small amount of meringue between your fingers; it should be completely smooth. If you feel any grains of sugar, keep whisking until they are dissolved.
  7. Divide the mixture into six mounds on a lined baking sheet, and then use the back of a spoon to make a round indentation in the middle of each, forming a kind-of nest shape.
  8. Bake the meringues for 45 minutes and then turn off the oven and leave them in there to cool completely.
  9. When you're ready to serve, dust the meringues with the freeze dried fruit powders.
  10. Whisk together the yoghurt and cream to soft peaks and dollop over the meringues.
  11. Top with whatever soft fruits you like.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2016/09/pop-art-meringues.html